Growing up, we always had cold cereal on Sunday mornings. On school days, it was usually purrua. No, puuroa. Booduwah? Gah! Fine. Let's stick with oatmeal. My Finnish is so bad (nonexistent) that I don't know how to spell 'oatmeal' in Finn. I can't even get it close enough that Google knows what I'm talking about! And Google always knows. For example: I start typing "where" and up pops "where to buy Spanx." How did they know?! Who asks things like this?
Anyways...My hubby's family always had a large Sunday breakfast consisting of eggs, pancakes, sausage or bacon, etc. In this way, and in this way only, my hubby got the raw end of the deal...! Yesterday, I decided to treat him to something other than eggs supreme (what we have every other day).
Normally, if I'm making cinnamon rolls, I use a yeast recipe. In fact, I've never done a 'quick' version like this before. Then again, I've never actually made cinnamon rolls for breakfast before. I'm pretty sure the yeast was the reason. Now, I really have no excuses left.
Now that I have a recipe that comes together much quicker, maybe, just maybe, rolls will happen more often at our house.
These maple cinnamon rolls are so gooey and sweet! I did reduce the sugar, but it could be reduced even further if you want. In fact, halving the glaze recipe would also help on that end.
Yeast-Free Maple Cinnamon Rolls
Makes 8 rolls
Based on this recipe
1/2 cup sugar
1/4 teaspoon molasses
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons maple syrup
2 tablespoons unsalted butter, melted and cooled, plus additional for greasing pan
3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1/3 cup maple syrup
1 tablespoon vanilla extract
2 tablespoons unsalted butter, at room temperature
3 tablespoons maple syrup
1-3 teaspoon heavy cream or whole milk
1/4 teaspoon ground cinnamon
1 cup confectioner's sugar
In a small bowl, combine sugar, molasses, cinnamon, nutmeg, and maple syrup with a fork until evenly combined.
Grease a 9-inch round cake pan with butter and preheat oven to 425 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, 6 tablespoons melted butter, 1/3 cup maple syrup, and vanilla. Stir with a wooden spoon until it forms a soft dough. On a lightly floured surface, gently knead the dough until it is smooth. Sprinkle additional flour on the surface if you need to prevent sticking. This dough is pretty delicate and won't need much kneading.
Place dough in a lightly floured bowl, cover and place in the refrigerator for 20 minutes to chill.
On a clean, floured surface, use your hands to press dough into a 12-by-8-inch rectangle with the long side facing you. Spread the 2 tablespoons of melted and cooled butter over the surface, leaving a bare 1-inch border around the edges. Sprinkle the filling over the buttered area, using the back of a spoon to create a thin layer.
Starting with the long side nearest to you, roll the dough into a tight roll away from you. Finish by pinching the seam closed with your fingers. Using a very sharp serrated knife or a piece of dental floss (what I use), cut your roll into 8 rolls and place evenly in buttered pan.
Place in the oven and bake for 20 to 25 minutes or until golden brown. Allow to cool for 5 minutes.
While rolls are cooling, whisk together the 2 tablespoons softened butter, 3 tablespoons maple syrup, cinnamon, and sugar in a small bowl. Add heavy cream or milk one teaspoon at a time until the glaze is smooth and thick but pourable.
Pour glaze over rolls and serve immediately. The sooner the better!
I'm sharing this over at Little House In The Suburbs, Or So She Says, Something Swanky, Sweet 2 Eat Baking, Homemade Mondays, and Crumbs and Chaos.